Brussels sprout and potato stew
Today we have a simple and quick Brussels sprout stew recipe from @15minutenrezepte for you. The dish was prepared using the serving pan and pots from our Original Profi Collection®..
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
25 min
Total Time
20 min
Cooking Time
5 min
Preperation Time
Ingredients
| 500g | Brussels sprouts, peeled and possibly halved |
| 300g | Minced beef |
| 500g | Potatoes, peeled and cut to about the same size as the Brussels sprouts |
| 1 | Onion, chopped |
| 1 | Clove of garlic, pressed |
| 1 tbsp | sunflower oil |
| || | |
| Liquid|| | |
| 400g | chopped tomatoes |
| 250ml | Water |
| 2 tsp | salt |
| 2 tsp | Paprika powder |
| Pepper | |
| Chili flakes | |
| Fresh parsley (optional) |
Instructions
Schritt 1 von 5:
Brate das Hackfleisch scharf an.
Schritt 2 von 5:
Füge das Öl, die Zwiebeln und den Knoblauch hinzu und brate auch dies kurz an.
Schritt 3 von 5:
Füge nun den Rosenkohl und die Kartoffeln hinzu und lösche alles mit der FLÜSSIGKEIT ab.
Schritt 4 von 5:
Koche auf mittlerer Hitze und Deckel für etwa 20 Minuten, bis alles gar ist.
Schritt 5 von 5:
Serviere mit frischer Petersilie.
